Another weekend in the weird world of COVID19. Phone calls, emails, Zoom and Facetime are not the same as being with friends. But some good cooking going on.
Chinese spicy-salt duck breast, rice with furikake, Chinese spinach
2013 Foillard “Cuvee 3.14” Morgon
Beautiful melange of red fruit- raspberry, cherry, pomegranate. Bright, rich, with a little funky saddle leather. Good length, freshness, popular around the table. A-
Oysters, lemon sole, broccoli rabe, salad
2017 Lamy-Pillot Chassagne-Montrachet
I’m so far a 2017 fan, seems close to 2014 in quality, but this one pushes the ripeness edge for me, lovely apple and peach fruit, just a touch of vanillin oak, but not quite the acid balance I’m looking for. Still pretty good. B
2017 Picq Vosgros Chablis 1er
Pretty yum in a classic style. Minerally/saline, but plenty of ripe apple fruit, a little citrus. Good length,. Young. B++
Pork chops with snap peas, mint, and feta, along with mashed sweet potatoes
2012 FX Pichler “Urgestein Terrassen” Gruner Veltliner Smaragd
Screwcap, and some light reduction stink when opened, but it blows off. Hint of fizz. Sweet peas and pit fruits, really lovely with the food, a touch heavy-footed without. B
Stay safe out there
Grade disclaimer: I'm a very easy grader, basically A is an excellent wine, B a good wine, C
drinkable. Anything below C means I wouldn't drink at a party where it was only choice.Furthermore, I offer no promises of objectivity, accuracy, and certainly not of consistency.
